Carrot Cake Jam

This is so good and you don't have to have a garden or go to a farmer's market for the ingredients. If you are a beginning canner, this just may get you hooked!

Carrot Cake Jam

Makes about six 7 - 8 ounce jars

1 ½ cups finely grated peeled carrots
1 ½ chopped, cored and peeled pears
1 ¾ canned pineapple, including juice
3 tbsp lemon juice
1 tsp cinnamon
½ tsp ground nutmeg
½ tsp ground cloves
1 package (1.75 oz) powdered fruit pectin
6 ½ cups granulated sugar

• Prepare canner, jars, and lids. (See a canning manual for more info if you are new to canning.)
• In a large, deep stainless steel saucepan, combine carrots, pears, pineapple with juice, lemon juice, cinnamon, cloves and nutmeg. Bring to a boil over high heat, stirring frequently. Reduce heat, cover and boil gently for 20 minutes, stirring occasionally. Remove from heat and whisk in pectin, until dissolved. Bring to a boil over high heat, stirring frequently. Add sugar all at once and return to a full rolling boil, stirring constantly for 1 minute. Remove from heat and skim off foam.
• Ladle hot jam into hot jars, leaving ¼ inch headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot jam. Wipe rim. Center lid on jar. Screw band down until resistance is met, then increase to fingertip-tight.
• Place jars in a canner, ensuring they are completely covered with water. Bring to a boil and process for 10 minutes. Remove canner lid. Wait 5 minutes, then remove jars, cool and store. Remember to label the jars.